Chocolate Chip Mexican Wedding Cakes Recipes

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CHOCOLATE MEXICAN WEDDING CAKES



Chocolate Mexican Wedding Cakes image

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CHIP MEXICAN WEDDING CAKES



Chocolate Chip Mexican Wedding Cakes image

These cookies are known for their delicate texture and flavor and can be found on VeryBestBaking.com's website drizzled with chocolate for extra pizzazz. They are also included in the Zaar World Tour 2005 swap, Mexico.

Provided by lauralie41

Categories     Dessert

Time 50m

Yield 4 1/2 dozen, 26 serving(s)

Number Of Ingredients 7

1 cup butter, 2 sticks softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup nuts, finely chopped
2 -2 1/2 teaspoons ground cinnamon
2 cups chocolate chips, divided (12-ounce package)

Steps:

  • Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
  • Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
  • Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.

Nutrition Facts : Calories 190.4, Fat 12.9, SaturatedFat 7, Cholesterol 18.8, Sodium 87.5, Carbohydrate 19, Fiber 1.4, Sugar 9.5, Protein 2.2

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 40 cookies

Number Of Ingredients 8

2 sticks (1 cup) salted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon vanilla extract
Zest of 1 orange
2 cups all-purpose flour
Pinch of kosher salt
2/3 cup finely chopped pecans
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
  • In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
  • Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
  • Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
  • Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 24 cookies

Number Of Ingredients 7

1 cup pecan halves
1 cup all-purpose flour, spooned and leveled
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar

Steps:

  • In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
  • Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
  • Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

Categories     Cookies     Mixer     Nut     Dessert     Bake     Wedding     Pecan     Spring     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon

Steps:

  • Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
  • Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
  • Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
  • Sift remaining cinnamon sugar over cookies and serve.

MEXICAN WEDDING CAKES II



Mexican Wedding Cakes II image

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.

Provided by Julie Lavado

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 21

Number Of Ingredients 5

1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
  • Bake for 10-12 minutes.
  • Cool completely then roll in additional confectionary sugar.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.7 g, Cholesterol 23.2 mg, Fat 16.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 62.8 mg, Sugar 3.3 g

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)



Chocolate Mexican Wedding Cakes (Cookies) image

Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon

Steps:

  • In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
  • In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
  • Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
  • Preheat oven to 350°F.
  • Form dough into 1-inch balls and place on ungreased cookie sheets.
  • Bake until golden, 18 to 20 minutes.
  • Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
  • Makes 36 cookies.

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A chocolate version of the Mexican Wedding Cookie.

Provided by Karen Ginnis

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 10

1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Steps:

  • In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  • In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  • Preheat oven to 325 degrees F (180 degrees C).
  • Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  • For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g

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